1 and 1/4 cups sorghum flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves - optional
2 tablespoons brown sugar
1 cup almond milk (or other liquid)
1 large egg
2 tablespoons vegetable oil
1/2 cup pumpkin puree
Heat griddle to 350 degrees (not hotter).
Whisk together sorghum flour, baking powder, salt, cinnamon, nutmeg, and ginger (and cloves, optional) in a medium-sized bowl. Mix in brown sugar with a fork. In a separate bowl, combine the almond milk, egg, oil, and pumpkin puree. Mix gently with dry ingredients; do not overmix. Batter will be lumpy.
Cook on lightly greased griddle, turning when air bubbles show.
Yield: 12 pancakes; can be doubled. Freezes well.
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves - optional
2 tablespoons brown sugar
1 cup almond milk (or other liquid)
1 large egg
2 tablespoons vegetable oil
1/2 cup pumpkin puree
Heat griddle to 350 degrees (not hotter).
Whisk together sorghum flour, baking powder, salt, cinnamon, nutmeg, and ginger (and cloves, optional) in a medium-sized bowl. Mix in brown sugar with a fork. In a separate bowl, combine the almond milk, egg, oil, and pumpkin puree. Mix gently with dry ingredients; do not overmix. Batter will be lumpy.
Cook on lightly greased griddle, turning when air bubbles show.
Yield: 12 pancakes; can be doubled. Freezes well.
Before turning.
